Easy Barley Rava Idli Recipe Recipe

To begin making Barley Rava Idli method, washa n soak barley in moisture, overnight.Next day, sieve the moisture completely and grind barley to a velvety paste adding a little moisture.

Once it is done, transfer it to a dish and set aside. toasty  fat in a tadka cooking vessel on medium flame and stream in in mustard seeds, urad dal and chana dal.

Allow them to turn into a nice golden brown in colour, this will take 2-3 mins Next, stream in in the cut up chili and sauté it for 30 seconds.At this stage, stream in in the semolina in the same cooking vessel and char it for 3-4 mins. Turn  off the flame and allow it cool. In a mixing dish, combine the semolina mixture, barley paste and curd and give it a good pulse. stream in in 1/4 cup of moisture, seasoning and enos fruit seasoning, mixing it well and adjust the consistency of the Barley Rava Idli liquid base, to a thick dropping consistency.To steam the idlis, fill idli steamer with required level of moisture and preheat it.lubricate idli plates with a little fat, and drop ladle full of Barley Rava Idli liquid base into each of the cavities. Place the idli plates in the steamer, seal and steam for 10 mins. After 10 mins, insert a toothpick, if it comes out wipe down, remove the idli plate and demould the idlis.

If not continue to steam for a few more mins. offer this Barley Rava Idli method along with Horsegram Sesame Chutney method and Murungakkai Vendhaya Keerai Sambar method for a completely diet-friendly breakfast, which can also be served to diabetics. .